Peanut Butter Loaf
Yield
1 loafPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | Teaspoons |
baking powder
|
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
peanut butter
crunchy |
|
| ⅔ | cup |
sugar
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | cup |
bananas
ripe, mashed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 2 | Teaspoons |
baking powder
|
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 177 | ml |
peanut butter
crunchy |
|
| 158 | ml |
sugar
|
|
| 2 | large |
eggs
slightly beaten |
|
| 237 | ml |
bananas
ripe, mashed |
|
Directions
Preheat oven 350℉ (180℃).
Mix first 4 ingredients. Cream shortening and peanut butter; add sugar gradually until creamy.
Continue to cream until light and fluffy.
Add eggs; beat well. Stir in dry ingredients alternately with mashed bananas; mix well, but do not beat.
Spoon batter into well greased loaf pan.
Bake 1 hour.
